No tahini?

sounds yummy! post it, post it, post it on the Beans Cookalong.

Nope no tahini or lemon juice; only what I posted. Try it. Excellent!

I'll be he started with home cooked dried garbanzos though, not the canned kind. And who knows what he put in the broth to cook them!

Shaun I had a chunky hummus at a restaurant in Cooperstown a few years ago and loved it. I'll be trying this - thanks!

Wow, I'm also in shock at no tahini. elery makes his hummus like that, with a fork instead of a food processor, but he uses tahini.

lpink, definitely better with home cooked garbanzos.

Annie

"I'll be he started with home cooked dried garbanzos though, not the canned kind."

I came to the opposite conclusion because "rinsed & drained well" sounds like the directions which go with canned beans. The recipe doesn't say canned though. I suppose you can rinse and drain well home cooked beans.

Jim

I'm going to try this for sure !

Clive loves hummus but has not been thrilled with my last few attempts. I don't like it at all so I can't judge. I'll try this one on him tonight.

Shaun, you mentioned Parmesan but there is none called for in the recipe......

I think the parmesan was sprinkled on top of either the hummus or the pita. Not sure which.
Judi

While at the restaurant, we asked the waitress about the hummus and she told us it was very simple to make and she rattled off the ingredients. I asked her then if they used canned or dried and she said canned.

Then the next day I wrote the restaurant to get their recipe and the chef wrote back what I posted here. I was really thinking the waitress forgot to tell me there was tahini in it but there really isn't.

Oh about the Parmesan cheese, there was something sprinkled on the pita bread and it looked and tasted like grated Parmesan cheese. It's not in the hummus, just on the bread.

Have you made it? Or just had the restaurant's version?
Doesn't sound like much but garlickey beans to me. No tahini, no lemon and not s lot of olive oil.

"I made some tonight and it tastes just as good as what I ate at the restaurant! "

from the first post

I'm gonna try it!

Sounds like something even I could make. Thanks, Shaun. Any chance that you got up a danced with a belly dancer??

Yes Linda I made it; that's my picture I took of it.

dedtired, yes we had a bellydancer! We gave her money to dance for us. Here she is:

{{gwi:1496466}}

Looks and sounds great Shaun. Since I don't like olive oil anyway, but do love sesame seeds I might add some toasted sesame seeds and keep it in the chunky category. Garlicky beans.. what's not to love?

Shaun, this is very interesting to me because I could never taste any tahini in the hummus in the two Greek restaurants we used to go to. I've kept cutting it back until I use a bare teaspoon in a batch. This is so simple I'll give a go this weekend. Thanks

Chucnky hummus and bellydancers....I've told you more than once I want to come party with y'all!!

David

Hi Jim! So good to see you posting. How goes life? The boat, the fishing, anything else you may want to share.....

I think of you often, I really do.

Sharon

LOL david....LOL. me too.

I'd love nothing more than to party with you guys too!

I will definitely try your hummus recipe...it sounds great. This is a fairly simple one from a blog called Smitten Kitchen. It's also very good!

Smashed Chickpea Salad
Inspired by Âwichcraft

1 15-ounce can chickpeas, drained and rinsed
2 tablespoons pitted, halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
Zest and juice from half a lemon (if youÂve got one of those sad, juiceless lemons, use both sides for juice)
Couple good pinches of salt
A few grinds of black pepper
A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter. Both ways are delicious)

Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. YouÂre not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.

This is also awesome as a sandwich on toasted bread, and it needs nothing else on it. But, if you want to doll it up, here are some ideas: A slice of roasted red pepper (as they do at Âwichcraft), watercress (ditto), a slice of pickled garlicky red pepper (our way). We schmeared the bread with a tahini dressing, which was just tahini, lemon juice and a minced garlic clove thinned with water, but if youÂve got some harissa, I bet that would also be delicious.